Quick Chicken Tikka Fried Rice

Quick Chicken Tikka Fried Rice

 

This is a very quick Fried Rice, incorporating the yumminess of Chicken Tikka, which most kids are crazy for! The most important thing in preparing your kids lunch boxes, is planning! Make a plan for what you are going to make the next morning. This goes a long way in helping, no matter how sleep deprived or hazy you may be feeling.

For dishes like Fried Rice, always have some cold cooked rice in the fridge. I have a small baby sized pot with a lid that I use to cook rice in. When it cools down, I just stick it in the fridge. This way I can always make fried rice for my kids any time. Day-old cold rice is always best for fried rice anyway!

And when ever you are making a chicken dish for lunch or dinner, I recommend removing and setting aside a very small amount (like a quarter cup) of boneless meat. Marinate and chill this portion overnight, like I have done.

This way the next day I can send the kids off with this Chicken Tikka Fried Rice, which they always love!

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Recipe Name: Quick Chicken Tikka Fried Rice Recipe Type: Kids Lunch Box Recipes Author: Shana c/o Recipes ‘R’ Simple Night before: Cook Rice, Marinate Chicken (10 minutes) Prep time: 5 min Cook time: 5 min Total time: 10 min +plus prep the night before Yield: 2 lunch boxes

Quick Chicken Tikka Fried Rice

Ingredients:

To marinate the chicken the night before:

• ¼ cup, boneless chicken (can be removed from whole chicken prepared on the day before)
• 1 clove garlic
• ½ tsp ginger
• 3 tsp thick yoghurt
• ¹/8 tsp or a small pinch of the full
• ¹/8 tsp turmeric
• ¹/8 tsp garam masala
• ¼ tsp lime juice
• ¼ tsp chili powder
• ¼ tsp cumin powder
• ¹/8 tsp salt

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• 1 cup cooked rice (basmati rice) – Use rice cooked the previous night and kept in the fridge.
• 1 small carrot, cut into small dice
• 2 eggs
• 4-5 Tbsp oil
• salt to taste
• 2 Tbsp finely chopped cilantro / coriander
• Thick yoghurt or Labneh Dip as accompaniment

Method:

• Night before prep: Cook rice double the amount of water till boiled, Reuce heat and cover. Cook till water is absorbed and rice is cooked.
• Cut the chicken into large chunks – 2 or 3 pieces. Rinse and drain.
• Marinate in all the ingredients listed.
• Day of cooking: Fluff up the cold rice with a fork.
• Heat oil in a large wok till smoking.
• Add the marinated chicken and toss continuously on high heat for 1 minute till the chicken changes color and looks cooked.
• If using carrot, add now.
• Take food scissors and cut the chicken up now into small bite size shreds.
• Continue tossing the chicken with the carrot till the carrot is tender about another minute, *Still on high heat.
• Move the chicken and carrot to one side of the wok.
• Break the eggs on the other side of the wok and allow to set for 5 seconds.
• Add the rice and, on steady high heat, toss and stir the rice. Toss till all the rice is separated and coated in the oil and eggs.
• Break up any lumps by pressing with the back of your ladle. Add salt to taste and toss again. The rice should be completely heated through.
• The rice will take on the color of the chicken marinade.
• Stir in the chopped cilantro.
• This rice is delicious with hung yogurt or labneh dip.

Quick Chicken Tikka Fried Rice

Key Ingredients: Rice, Chicken, Spices, Yoghurt, Carrot, Eggs, , Salt, Oil, Cilantro/Coriander.

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